Risotto Primavera

Risotto Primavera

Risotto Primavera

I first blanched fresh peas, a few sprigs of asparagus and broad beans which I then slipped the skins off. A little olive oil was heated in the pan to sweat a couple of thickly sliced spring onions before adding Arborio rice and stirring it around until it became slightly translucent. Then in with a glug of white wine which was quicly boiled off before adding vegetable stock a little at a time for the next 15 minutes or so. The vegetables were then added and given a couple of minutes to reheat and finish cooking before adding a good knob of butter and some grated Parmesan. This was stirred in and the lid put on the pan which was taken off the heat and left alone for 3 or 4 minutes before serving.

Parmesan Crusted Cod

Parmesan Crusted Cod

Parmesan Crusted Cod
The crust is a 50/50 mix of fresh breadcrumbs and grated parmesan, bound together with a little olive oil. I sprinkled a few sea salt flakes on each piece of cod loin and then topped with the crust mixture. Oven roasted for 10-15 minutes at 200C.

Tarte Tatin

Tarte Tatin

Tarte Tatin

Here’s my Tarte Tatin made to a recipe by Albert Roux, Michel Roux Jnr’s father. It’s absolute simplicity!

Melt 75g of unsalted butter in a pan and add 150g of white sugar. Peel, core and halve across the equator desert apples, I find that Cox’s are ideal and the smaller they are the better. Arrange on top of the buter and sugar mix dome side down and place on a fairly hot stove. The apples will at first give off some water and the butter, sugar, apple water mix will be quite liquid and light coloured. Keep it boiling fast until it thickens and bigger bubbles appear. It will also darken. I judge when it’s ready by smell alone. It’ll reach a point where it smells like it’s burnt! It’s not, just remove from the heat at that point. Lay a disc of puff pastry on top, tucking it well down the sides, and put into an oven at 200C for around 15-20 minutes. Remove from the oven and place an inverted plate over the top of the tarte and then flip it over so that the tarte ends up on the plate pastry side down. Allow to cool to room temperature and scoff the lot immediately with dollops of creme fraiche!

Saucisse de Morteau and Cancoillotte

Saucisse de Morteau and Cancoillotte

Saucisse de Morteau and Cancoillotte

A typical dish from the Franche-Comté region of France. I gently poached the sausage for about 35 mins, fried some sliced cold potatoes, then sliced the sausage before placing everything in a dish. I poured over some of the Cancoillotte and put under the grill for only a minute or two. Here’s how it looked on the plate.

Saucisse de Morteau and Cancoillotte